1teaspoongreen onions (scallions or green shallots) - minced
2tablespoonssoy sauce - light
1teaspoonsesame oil
1tablespooncornstarch
1dash white pepper
4piecesscallops - dried
1teaspoonrice wine - Shaoxing
Instructions
Soften the dried scallops for 30 minutes in 1/2 cup of hot water. Shred the scallops once they are softened and reserve the soaking water.
In a bowl, mix the ground pork with the water used to soften the dried scallops and all other remaining ingredients to form a moist ball. Spread the mixture evenly at the bottom of a glass pie plate or a standard heatproof plate. This patty should be about 1/2-inch thick.
Assemble your steaming setup and heat the water to an active simmer. Place the heatproof plate in the steamer, cover and steam for 15 minutes. If the meat isn’t fully cooked through, steam for an additional 5 minutes.
Remove the heatproof plate from the steamer, transfer the pork patty to a cool dish and drizzle the sauce from the original heatproof plate on top.